Ruth’s Chris Corn Pudding Recipe
Ruth’s Chris Corn Pudding is a rich and creamy Southern-style side dish featuring sweet corn blended with cream, eggs, butter, and sugar baked to a golden finish. This comforting casserole pairs perfectly with hearty main courses, offering a velvety texture and a subtle sweetness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Ingredients
Scale
Corn Pudding Ingredients
- 4 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
- 1 cup heavy cream
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the corn pudding.
- Prepare the mixture: In a large mixing bowl, combine the corn kernels, heavy cream, eggs, melted butter, sugar, salt, and pepper. Stir until all the ingredients are well incorporated and the mixture is smooth.
- Transfer to baking dish: Pour the corn pudding mixture into a greased 8×8 inch (20×20 cm) baking dish, spreading evenly.
- Bake the pudding: Place the dish in the preheated oven and bake for 45 to 55 minutes, or until the pudding is set and the top is lightly golden.
- Cool and serve: Remove from the oven and let it cool slightly before serving to set the custard texture further.
Notes
- Use fresh corn for the best flavor, but frozen corn is a great substitute when fresh is unavailable.
- Adjust sugar quantity based on personal taste preference for sweetness.
- For a richer texture, you can add a half cup of shredded cheddar cheese or a splash of milk.
- Let the pudding cool for 10 minutes after baking to firm up for easier serving.
Keywords: corn pudding, southern corn casserole, baked corn pudding, Ruth's Chris recipes, creamy corn dish, holiday side dish
Find it online: https://dylangranv.com/ruths-chris-corn-pudding-recipe/
